Liver’s robust flavour is perfect in dumplings, that humble but satisfying dish that was once made with left-over bread, milk, and eggs. I was able to pick up some buffalo liver from First Nature Farms last week.
First I cut the liver into pieces and seared them on high heat. I set the liver aside, sweated onions in the same pan, then deglazed with vinegar and water.
For moisture and body, I added leftover bread heels soaked in milk. I used eggs to bind the mixture, dried bread to tune the consistency, and finsihed with salt, pepper, and thyme.
The ingredients were then forced through the hand-cranked meat grinder above, at left, which used to belong to my grandmother. This … Continue reading.